I am making middle Eastern lamb for Sunday and I would usually do a tomato and cucumber salad to go with it. However, Miriam is off of onions, garlic, and (mostly) tomatoes. I am discovering new things to pair with cucumbers in a salad.
Karl’s Marinated Artichoke, Cucumber, and Orange Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetarian
Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I decided that I wanted a salad to go with it.
Karl’s Chopped Vegetable Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetarian
I had decided to blend Cajun and Mexican cuisines to make chicken tacos. Tacos call for salsa. I decided to make a salsa out of the “holy trinity” of Louisiana cooking—bell peppers, celery, and onions.
Karl’s Cajun Salsa
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
Daughter Miriam is on a very restricted diet—no onions, garlic, or peppers (not even bell peppers). This has made creating my Sunday feasts a bit of a challenge. After a bit of negotiation, we settled on Chinese steamed chicken and pea sprouts for this week.
Karl’s Steamed Pea Sprouts with Marinated Oyster Mushrooms
Filed under Side Dishes, Vegan, Vegetarian
The last time I made strawberry jam, Jan complained that it was too sweet. I decided to cut the sugar way back. At the start, I was unsure whether I would need to add some commercial pectin. This is a total experiment.
Karl’s Low-Sugar Ginger Strawberry Jam
Filed under Treats, Vegan, Vegetarian
Many years ago, when my older daughter got her braces I was left with a dilemma. I had usually put an apple in her school lunch, but with the braces she could not longer just bite into them without pain. If I simply cut the fruit into wedges and put them in a plastic bag they would turn brown and unappealing by her lunch time.
Karl’s Lime Apples
Filed under California Fusion, Vegan, Vegetarian
I am making a dinner with a lot of restrictions this week—no onions, garlic, bell peppers, “hot” spices—because daughter Miriam has been ill. I finally settled on making chicken satay lettuce wraps and I wanted a side starch dish for the carb-eaters. I had decided to use some coconut milk in the main dish, but this left me with most of a can of coconut milk left over. What to do with it?
Karl’s Coconut Rice
Filed under Rice, Side Dishes, Vegan, Vegetarian
Making a meal with a lot of restrictions is a challenge. I had decided on my main dish and a starchy side, but just a bit of lettuce did not seem enough green vegetables for this meal. Normally, my vegetable side would include lots of onions and garlic, but today these ingredients are out of bounds. What was I to do?
Karl’s Sautéed Snow Peas with Red Radishes
Filed under Side Dishes, Vegan, Vegetarian
When I proposed my usual Greek lamb for this Easter’s dinner, I was faced with a bit of a revolt. We finally settled on both ham and salmon as the main dishes. While the ham is obviously completely un-Kosher, the salmon somehow put me in a vague memory of the bitter herbs of a seder. While I am not Jewish—and the meal I came up with has some decidedly non-Kosher dishes—a bitter herb salad seemed like a good side dish.
Karl’s Bitter Herb Salad
Filed under California Fusion, Salads, Vegan, Vegetarian
Years ago, I created an orange infused sugar that was so good that it became a staple on my counter top—a jar of this sugar now sits on my counter ready to add as needed to any recipe that would benefit from a sweet citrusy boost. My wife, Jan, asked me why I had never tried this with ginger.
Karl’s Ginger Infused Sugar
Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 